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Mon-Sat 11:30am-2:00am Sun-12:00pm-2:00am

...Sandwiches of the Chefs..

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Summer Menu
Our Menu is served till 1:00am Daily Be sure to check out our Chef's creative Daily
Specials....more...

Appetizers Parish Mug Club

Roasted “Reggae” Wings / $9.25

A generous portion of baked roaster wings marinated in
Jamaican jerk spices, fresh citrus, and soy.
Served with a banana-mango chutney.
Would you like to be part of the " Mug Club " ?
Vegetable Potstickers / $8.50 The Parish Cafe offers a unique club for or
Vegetarian potstickers sauteed and served with sticky rice, an customers....more...
Asian dipping sauce and a Chinese mustard.

Hummus Platter / $8.25

Homemade, white-bean hummus, feta cheese, Kalamata
olives, marinated red onions and roasted red peppers served
with toasted pita points.

Vegetarian Corn Cakes / $8.50

Pan-seared and baked corn cakes served with Pico de Gallo
and sliced avocado, topped
with a scallion-mustard remoulade.

Bowl-O-Rings / $7.25
Homemade, beer-battered and deep-fried onion rings served
with a side of chipotle aioli.
 

Salads

House Salad / $6.25

A mixed greens salad topped with diced tomatoes, cucumbers,
and an herb vinaigrette.

***Nicoise Salad** / $12.75

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Grilled RARE tuna steak, topped with a dollop of wasabi aioli,

and served over a bed of greens with
sliced hard boiled eggs, Kalamata olives, string beans,
tomatoes, and diced cucumbers.
Drizzled with a fresh lemon-olive oil dressing.

*“The Boss”/ $8.75

Created by: Gordon Wilcox, Founder/Owner- Parish Cafe,
Boston
Arugula tossed with carmelized almonds, onions, tomatoes,
cucumbers, goat cheese and a
lemon-arugula dressing.

The Harrington / $8.75

Created by: The Harrington Sisters, Elaine and Patricia,
Co-owners- Flash’s, Boston
Chopped Romaine, fresh mint, diced cucumbers, sliced red
onions, Kalamata olives
and feta cheese tossed with a fresh lemon-olive oil dressing
and served over grilled Syrian bread.
 

Sandwiches

The Zuni Roll / $11.25

Created by: Cottonwood Café, Boston
Smoked turkey breast, crisp bacon, chopped scallions, dill
havarti cheese, and cranberry-chipotle sauce wrapped in a
flour tortilla. Served warm with a side of homemade potato
salad or cole slaw.

Rowdy’s Famous Chicken Sandwich / $11.25

Created by: Rowdy Bessey, Chef-Flash’s, Boston
A baked, breaded chicken cutlet served on a deluxe roll with
melted Swiss and cheddar cheese, applewood smoked bacon,
romaine lettuce, and tomato. Sided with a homemade chipotle-
mayo and your choice of homemade potato salad or cole slaw.

The Regal Regis / $12.25

Created by: Susan Regis, Chef-Upstairs on the Square,
Cambridge
Sliced flank steak and portobello mushrooms in a soy, scallion,
and balsamic marinade. Served on parmesan crusted French
bread with a side of homemade potato salad or coleslaw.

**The Alternative / $10.25

Fresh tuna salad tossed with diced onions and a roasted red
pepper mayonnaise. Served on toasted Tuscan
wheat triangles, topped with melted Monterey jack cheese and
applewood smoked bacon. Served with Cape Cod potato
chips.
Elephant Walking on Eggs “Sandwich from the Mountain"/
$11.25
Created by: Gerard Lopez, Chef/Owner-The Elephant Walk,
Cambridge
An assortment of julienned vegetables sautéed with fresh goat
cheese and New England eggs. Served omelette style on a
French baguette. Sided with mixed greens, tomatoes, and
cucumbers with an herb vinaigrette.

Sean’s Meatloaf Club / $12.25

Created by:Sean Simmons, Chef/Owner-Parish Cafe, Boston
Homemade chipotle meatloaf on Texas toast with romaine
lettuce, tomatoes, applewood smoked bacon, and chipotle-
mayo. Served with garlic mashed potatoes and gravy.

Flour BLT / $10.25

Created by:Joanne Chang ,Chef/Owner -Flour, Boston
Applewood smoked bacon, Boston lettuce and oven roasted
roma tomatoes served on Texas toast with basil-mayo and a
side of Cape Cod potato chips.

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The Big Cheese / $10.95

Created by: Peter Culpo, Owner-Parish Cafe, Boston
Fontina cheese, applewood smoked bacon and sliced vine-ripe
tomatoes on grilled rye bread. Baked in the oven and served
with Cape Cod potato chips.

**L'Espalier / $16.95
Created by:Frank McClelland, Chef/ Owner-L'Espalier, Boston
Fresh Maine crabmeat salad with homemadespicy remoulade
served on peppercorn brioche with sliced avocado and mango.
Finished with salted greens and Cape Cod potato chips.

**Blue Ginger*** / $15.50

Created by:Ming Tsai, Chef / Owner- The Blue Ginger,
Wellesley
A grilled, RARE tuna steak brushed with teriyaki glaze on
scallion foccacia with avovado, wasabi aioli, lettuce and
tomato. Sided with Asian slaw.

Veggie Wrap / $8.75

Created by: Jorge Ramos, Sous Chef- Parish Cafe, Boston
White bean hummus, tomatoes, romaine lettuce, alfalfa
sprouts and crumbled feta cheese wrapped in a flour tortilla.
Served with a side of dill-yogurt spread and your choice of
homemade potato salad or cole slaw.

*Pudding Portobello / $11.25

Created by: Debra Hughes,Chef / Owner-Upstairs on the
Square, Cambridge
Whole portobello mushrooms, casa de roma cheese, onion
marmelade and a walnut-parsley pesto on foccacia bread.
Served with mixed greens topped with white beans and an
herb vinaigrette.

The dbar / $13.50

Created by: Chris Coombs, Executive Chef-dbar, Dorchester
A pan-fried, veal cutlet sandwich on a toasted baguette, topped
with applewood smoked bacon, gruyere cheese, tomato-cape
rrelish and a tarragon-mustard aioli. Aerved with your choice of
homemade potato salad or cole slaw.

* Contains Nuts **Contains Fish Products

*** The Massachusetts Board of Health advises that
consuming raw or undercooked meat, poultry,
or seafood may be hazardous to your health.
 

Entrees

Baked Mac and Cheese/ $12.25

A casserole of macaroni with a homemade sauce of romano
and cheddar cheeses. Baked in the oven
and topped with gruyere cheese and garlic crostinis.

***Black-Peppered Tuna ** / $15.50

Grilled, RARE tuna steak edged with crushed black pepper
and sided with wasabi aioli. Served with sticky rice and fried
Chinese string beans.

Sean’s Simple Chicken / $13.75

Pounded, breaded chicken cutlets sauteed in chicken stock,
olive oil, lemon, parsley, and garlic with diced
tomatoes and capers. Served over garlic-mashed potatoes and
baby spinach drizzled with
balsamic vinegar and olive oil.

Pasta Bolognese / $14.25

Rigatoni pasta sauteed with ground beef, pork and veal tossed

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in a spicy tomato sauce.

topped with pecorino cheese.

Grilled Flank Steak / $15.25

Grilled and sliced barbecue flank steak over garlic-mashed
potatoes and corn salad.
 

Desserts

White Chocolate Bread Pudding / $7.00

Homemade brioche bread pudding made with white chocolate
and our secret custard. Baked until golden
brown and served warm with a dollop of fresh whipped cream.

AND

Dessert of the Day

 

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